Cranberry-Orange Tart - KCBD NewsChannel 11 Lubbock

November 17, 2000

Cranberry-Orange Tart

Cranberry-Orange Tart

Filling

2 Rome apples (peeled & diced)
1- 12 oz. pkg. Cranberries (picked over & washed)
1 1/4 c. Sugar
1 c. Golden raisins
1/2 c. Orange juice
1 tsp. Cinnamon
3 Navel Oranges (zest 1 Tbl. & segment oranges)
1 Tbl. Orange liqueur

  • Combine apples, cranberries, sugar, golden raisins, orange juice, cinnamon and zest in a heavy saucepot. Bring the mixture to a boil and reduce to a simmer. Stirring occasionally, reduce the mixture until thickened (about 20 - 30 minutes). Remove from heat and stir in orange segments and liqueur. Refrigerate to cool.

Tart Crust

2 1/4 c. All-purpose flour
1/3 c. Slivered almonds
1/4 c. Sugar
1/2 tsp. Salt
3/4 c. Cold unsalted butter
1/4 tsp. Almond extract
6 Tbl. Ice water (or more if needed)
1 egg (beaten with 1 Tbl. ice water for glaze)

  • Combine flour, almonds, sugar and salt in a food processor. Process until almonds are ground fine. Add the cold butter and pulse ten times. Add the almond extract. Now, while running the processor, add the ice water a tablespoon at a time until the dough forms and is moist. Roll out the crust and line a large tart pan. Press the bottom down and work the sides up. Trim the sides off and dock the bottom of the crust. Bake the crust for about 30 minutes at 350 degrees (until golden brown.) Brush with the egg wash and bake a couple more minutes. Cool the crust and fill with your pie filling. This is also good with a little whipped cream.